Grandma's Monday Night Meal

Grandma used to serve this to us nearly every Monday night when we were there for orchestra.

Italian Noodle Casserole

(for lack of a better name)

1 lb ground beef or Italian sausage
1 can mushrooms (stems and pieces)
2 cans tomato sauce (12 oz?)
1/3 large pack of wide egg noodles
1/2 brick of sharp cheddar cheese

Brown the ground beef (can also saute onions or garlic to taste), drain the grease.  For more flavor use Italian sausage.  Add red pepper flakes, if desired.  Add mushrooms, then tomato sauce.  Add egg noodles (additional water may be needed to cook the noodles) about 15 minutes before serving.  Shred and mix in the cheese just before serving.

Korean Beef and Rice (modified)

An alternative way to use beef:

Korean Beef and Rice

1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tsp ginger
1 tsp red pepper flakes
2 cloves garlic (or dash of garlic powder)
1-2 cups stir-fry vegetables (sliced carrots, peapods, mushrooms, etc.)
cilantro to taste

Brown the beef, draining the grease.  Add the brown sugar, soy sauce, ginger, red pepper, and garlic.  Add the vegetables (Cub sells frozen packages of stir fry vegetables), with more sugar and soy sauce as needed.  Serve on rice, top with plenty of cilantro.

Serves 2, with a little left over.  Reminds me of banh mi.

Zucchini Soup

Delicious!

Zucchini Soup

3-4 zucchini
1-2 shallots
1 tsp curry
1 1/2 T butter
1 1/2 T oil
1 1/4 c chicken broth
1/2 c half and half

Saute' the shallots in the butter and oil.  Peel and slice the zucchini (core, too, if you do not like seeds) and saute'.  Add the curry and 1/2 c of chicken broth.  Blend until smooth.  Add the remaining chicken broth, salt and pepper to taste.  Blend until smooth.  Just before serving, add the half and half and blend again.  Serve with big chunks of homemade bread fresh out of the oven.

Crumb Topping (for Apple Pie)

Crumb Topping (for Apple Pie)

3/4 c. brown sugar
3/4 c. flour
1/3 c. butter

Cut butter into brown sugar and flour.  Crumble mixture onto top of pie.  De-lish!

Chicken Mac and Cheese

This recipe is from the Southern Living "Our Best Casseroles" Magazine. I enjoy making it because its great on a cold fall day. Delicious and easy but not everyone's cup of tea!

1/2 (16 oz.) package of cellentani pasta
2 Tbsp. butter
1 medium onion, diced
1 green bell pepper,diced
1 (10 oz.) can diced tomatoes and green chiles
1 (8 oz.) package of velveeta cheese, cubed
3 cups chopped cooked chicken
1/2 cup sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 cups (6oz.) shredded Cheddar cheese
White Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups milk

1. Melt butter in pan over medium heat. Add onion and bell pepper, sauté 5 minutes or until tender.
2. Add chopped chicken and let cook.
3. Stir in tomatoes and green chiles and velveeta cheese. Stir constantly, 2 minutes or until cheese melts.
4. In another pan, put the butter, flour, and milk together to make a white sauce. Stir constantly on medium heat until the mixture starts to bubble. Keep stirring until the sauce is thick.(You may need to lower the heat, and make sure there is are no clumps)
5. Add the white sauce to the saucepan with the other ingredients.
6. Add sour cream, chili powder, and ground cumin. Stir.
7. Put water in a deep pot and turn the heat on high. Cook the noodles until they are semi-cooked, then drain.
8. Pour the semi-cooked noodles into the sauce pan or vice versa. Mix well.
9. Pour the meal into a cooking pan or pot and sprinkle the shredded Cheddar cheese on top.
10. Bake at 350 for 25 to 30 minutes or until bubbly.

Cornbread

From the Joy of Cooking:

Cornbread

1 1/4 c. cornmeal
3/4 c. flour
1-4 T sugar
2 t baking powder
1/2 t soda
2 eggs
2/3 c milk
2/3 c buttermilk
2-3 T melted butter

Combine all ingredients (wet first, then add dry), just mixing.

Bake in a 9"x9" pan for 20-25 min, or in muffin tins for 10-12 min, at 425F.

Makes 10-12 servings.

When doubling, use 1/4 c sugar, 1 stick butter.  Plain yogurt/milk combination can be used as substitute for buttermilk.  Serve with chili!

Sweet and Sour Chicken

An attempt at Chinese, without too much oil and with no soy sauce.

Sweet and Sour Chicken

1 package of chicken (~1 lb?)
~ 1 cup cornmeal
1 egg
1 onion
salt & pepper
mandarin oranges
cilantro

Sauce:
1/2 c ketchup
1/4 c balsamic vinegar
1/4 c apple cider vinegar
1/4 c brown sugar

Cut chicken into bite sized pieces, roll in beaten egg then in cornmeal (add more cornmeal as necessary).  Fry in olive oil with chopped onion, seasoning with salt and pepper.

Combine the ingredients for the sauce (adjust amounts to taste), add to chicken, cooking on low for a bit.

Before serving, add oranges and chopped cilantro, to taste.

Contemplating adding peapods, but haven't had a chance to try it.

Serve on rice.